![Southern Living Stovetop Broccoli Casserole in a dish to serve](https://cdn.statically.io/img/www.southernliving.com/thmb/PGa2Ye99y_lKgp7haSi4HlFuHPQ=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/27434_Special-Sides_-283_1-0e0522e4578c4a54a870ef4039602d17.jpg)
Greg DuPree, Food Stylist: Micah Morton, Prop Stylist: Kathleen Varner
The broccoli in this stovetop casserole comes out perfectly tender, super cheesy, and the florets soak up all the savory sauce. The crushed crackers on top are golden-brown, buttery, and add a nice crunchy texture. Plus, the layer of cheese underneath the topping adds a decadent cheese pull moment when serving. And the fresh parsley isn’t just there to add color, it helps to brighten up this rich side dish, keeping it from feeling too heavy.
It’s worth noting that the sauce in this dish will be very thick at first. Don’t be alarmed; this is by design as excess liquid from the broccoli will release and loosen it up. After cooking the filling, sprinkle it with shredded Cheddar and cover the skillet—the residual heat will melt the cheese. When you’re ready to eat, just uncover and add the toasted crackers for a big finish.
Ingredients
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1 (2-lb.) pkg. fresh broccoli florets (about 2-in. pieces, about 13 cups total)
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1/4 cup tap water
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5 Tbsp. (2 1/2 oz.) unsalted butter, divided
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1 cup crushed round buttery crackers (such as Ritz)
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2 Tbsp. chopped fresh flat-leaf parsley
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1 cup chopped yellow onion (from 1 medium onion)
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1 Tbsp. finely chopped garlic (about 3 garlic cloves)
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1/4 cup all-purpose flour
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1 1/2 cups whole milk
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2 tsp. Dijon mustard
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1 tsp. kosher salt, plus more to taste
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1 tsp. black pepper
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12 oz. sharp Cheddar cheese, shredded (about 3 cups), divided
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1/2 cup mayonnaise
Directions
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Place broccoli and tap water in a large microwavable bowl. Cover loosely with plastic wrap, and poke holes in plastic wrap to vent (alternatively, partially cover with a lid). Microwave on HIGH until fork-tender, about 8 minutes. Uncover and set aside.
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While broccoli microwaves, melt 1 tablespoon of the butter in a medium-size Dutch oven or enameled cast-iron skillet over medium. Stir in crushed crackers; cook, stirring occasionally, until crackers are lightly toasted, about 2 minutes. Remove from heat; stir in chopped parsley. Transfer mixture to a small bowl, and set aside. Wipe skillet clean.
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Add remaining 4 tablespoons butter to Dutch oven or skillet, and melt over medium-high. Add onion; cook, stirring occasionally, until softened, about 5 minutes. Add garlic; cook, stirring occasionally, until fragrant, about 1 minute. Sprinkle mixture evenly with flour; cook, stirring constantly, until mixture is light brown, about 1 minute. Gradually whisk in milk, and bring to a simmer over medium-high. Simmer, whisking constantly, until mixture is very thick, about 2 minutes. Reduce heat to medium-low; stir in Dijon mustard, salt, pepper, and 2 cups of the cheese. Cook, stirring constantly, until cheese is melted and smooth, about 2 minutes (mixture will be very thick). Stir in mayonnaise. Fold in steamed broccoli until well incorporated. Cook, stirring occasionally, until sauce has re-thickened to very thick, 12 to 15 minutes. Season with additional salt to taste.
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Sprinkle casserole with remaining 1 cup cheese. Remove from heat, and immediately cover; let stand, covered, until cheese is fully melted, about 10 minutes. Uncover and sprinkle with seasoned crackers. Serve warm.